Thursday, February 10, 2011

More Lindsay Love!

Look Lindsay Nixon, I know you have a husband and all. But I really think we should get married anyway. I assume this means that you would cook delicious fat-free meals for me every night, right? If so, let's get hitched!

Yes, I just proposed to the author of Happy Herbivore. Since she's spoken for, I may have to keep dreaming. But maybe I can just marry her book. I would settle for that. Why am I so very enamored with Lindsay and her recipes? Here's why — Spicy Greens with Spicy Sausage:

It's simple really. Just Lindsay's homemade spicy steamed sausages (made in the Julie Hasson way) sliced up in collards with red pepper flakes, onion, garlic, and hot sauce. But as a Southern girl, I've never been all that crazy about collards that weren't cooked for at least 40 minutes. I've tried the quick-cook methods, but they always leave something to be desired. For some reason, Lindsay's simple preparation is just as tasty as if the greens simmered on a stove for hours. And there's no oil! Just blows my mind, really.

Did you notice that sexy macaroni peeking in the background? Yep, that's a Happy Herbivore recipe too. There's two variations on vegan mac & cheeze in the book — one is baked and the other is made on the stovetop. As a former fan of boxed macaroni and cheese, I opted for the latter — Easy Macaroni & Cheese:

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Those collards looks so good.. I have never had greens that have been cooked for a long time..unless you count the freezer. I swear, there is something soooo amazing about greens that have been cooked, then frozen and reheated. I had my New Years Day Black Eyed Peas and Greens the other day out of the freezer and I'm still thinking about how good they were!

so awesome on the collards. i always have to cook mine for close to an hour, too - but how awesome that Lindsay's recipe rocks the most socks without all that time spent cook'n 'em. nice! the mac 'n cheeze looks soooooo good too, Bianca! another plate of awesome! so yum!